Cheesy Harvest Veggies (Meatless Meal)

Cheesy Harvest Veggies (Meatless Meal)

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2 lb. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled, cut into 1-inch cubes (about 6 cups)
3 cups milk,
1 pkg. (8 oz.) Cream Cheese, cubed
1 cup Parmesan Cheese
1/8 tsp. ground nutmeg
8 RITZ Crackers, crushed (about 1/3 cup crumbs)

HEAT oven to 350°F.

PLACE vegetables and milk in large saucepan. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until vegetables are tender, stirring occasionally. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan and nutmeg.

POUR into greased 2-qt. casserole; sprinkle with cracker crumbs.

BAKE 30 min. or until top is golden brown and vegetable mixture is heated through.

This recipe courtesy of

Harris Teeter Weekly Specials for this Meal (9/18/13-9/24/13):  butternut squash, acorn squash, sweet potatoes, carrots, milk, parmesan cheese  View here…..

View Winn Dixie Weekly Specials here (9/18/13-9/24/13)

View Aldi Weekly Specials here (9/18/13-9/24/13)

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